Cook noodles as directed on package. Drain. Line bottom of 9"x13" (4L) pan with noodles. In medium bowl, mix cottage cheese, egg, 1/2 of the chopped cooked bacon and onion salt together. Spread over noodles. Cover with layer of noodles.
In same bowl, mix Cheddar cheese with potatoes, salt, onion salt, pepper and remaining chopped cooked bacon. Spread over noodles. Cover with another layer of noodles. Melt butter in pan, saute onions until transparent and soft. Pour over noodles. Cover.
Bake 30 minutes in 350F (180C) oven. Let stand for 10 minutes before cutting. Service with sour cream. Serves 8 generously.
**note: my family does not care for cottage cheese so I just substitute mashed potatoes for the cottage cheese in that layer and it turned out good.
Resist the urge to steal a sip or two of the Champagne—between the batter and the icing, you'll need an entire bottle for this recipe. If you prefer, serve Meringue Kisses on the side of each slice instead of arranging them on top of the cake.
Portion size22 servings
Credits :Canadian Living Magazine: November 2015
1 1/2 cup
2 1/4 cups
4 2/3 cups
2 1/4 cups
Champagne Butter Icing
per each of 22 servings: about
Total fat38 g
Saturated fat23 g
Total carbohydrate115 g
Grease three 9-inch (1.5 L) round cake pans; line bottoms with parchment paper. Set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk flour with baking powder; stir into butter mixture, alternating with 2 cups of the Champagne, making 2 additions of each, until smooth. Scrape into prepared cake pans.
Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 35 to 40 minutes. Let cool in pans for, 10 minutes. Invert onto racks; let cool completely. Peel off parchment paper.
While cakes are cooling, remove 3 3/4 cups of the icing to separate bowl; using red food colouring, tint pale pink. Using ivory food colouring, tint remaining icing to desired shade.
Cut each cake in half horizontally to make 6 layers. Place 1 bottom layer, cut side up, on cake plate; slide strips of waxed paper between edge of cake and plate (to keep plate clean). Brush all over with scant 1 tbsp of the remaining Champagne. Spread 3/4 cup of the pink icing over cut side; top with second layer, cut side down. Brush second layer all over with scant 1 tbsp of the remaining Champagne. Spread 3/4 cup of the remaining pink icing over top. Repeat with remaining cake layers, Champagne and pink icing, leaving top of stack bare.
Using large offset palette knife, spread thin layer of the ivory icing all over cake to seal in crumbs; refrigerate until firm, about 30 minutes.
Using palette knife, spread icing all over cake, smoothing side and top. Place cake plate on cake turntable or lazy Susan; while rotating cake in 1 direction and using steady motion, run flat tip of small palette knife along side of cake, parallel to turntable, gradually moving knife higher to create concentric ridges. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 4 hours.) Arrange Meringue Kisses on top.
This pie is a taste of heaven for lemon lovers. Our take on the indulgent diner classic—with its fluffy meringue topping and tender, ultra-flaky crust—will be your go-to dessert for years to come.
Portion size12 servings
Credits :Canadian Living Magazine: April 2014
1 1/4 cup
cream of tartar
1 1/2 cup
cold vegetable shortening or
per each of 12 servings: about
Total fat13 g
Saturated fat6 g
Total carbohydrate45 g
Pastry: In bowl, whisk flour with salt. Using pastry blender or two knives, cut in butter and shortening until mixture resembles coarse crumbs with a few larger pieces. In glass measure, whisk egg yolk with lemon juice; add enough ice water to make 1/3 cup. Whisk to combine; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more cold water, if necessary, until ragged dough forms. Shape into disc; wrap and refrigerate until chilled, about 30 minutes. (Makeahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate. If necessary, trim edge to leave 1-inch (2.5 cm) overhang. Fold overhang under and flute edge. Line pastry with foil; fill with pie weights or dried beans.
Bake on bottom rack in 400 F (200 C) oven for 15 minutes. Remove foil and pie weights; using fork, prick pastry all over. Bake until golden, 10 to 12 minutes. Let cool in pan on rack.
Lemon Filling: Meanwhile, in heavy-bottomed saucepan, whisk together sugar, cornstarch and salt; whisk in 2 cups water. Bring to boil over medium-high heat, whisking constantly.
Reduce heat to medium-low; simmer, whisking constantly, for 3 minutes. Remove from heat. Gradually whisk one-quarter of the sugar mixture into egg yolks; whisk back into pan. Cook over medium heat, whisking constantly, for 2 minutes. Remove from heat; whisk in lemon zest, lemon juice and butter until butter is melted. Scrape into bowl; let cool for 30 minutes. Scrape into pie shell; smooth top.
Meringue: In bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff peaks form. Starting at edge and using spatula, spread some of the meringue around outer edge of filling, sealing meringue to crust. Pipe remaining meringue evenly over remaining filling. (Or, using spoon, spread meringue over remaining filling, making peaks with back of spoon.)
To Finish: Bake in 400 F (200 C) oven until meringue is golden, 5 to 6 minutes. Let cool in pan on rack until completely set, about 5 hours.
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Portion size8 servings
Credits :Canadian Living Magazine: December 2015
boneless beef pot roast (top or bottom blade, or cross rib)
sodium-reduced beef broth
liquid honey and Worcestershire sauce
per each of 8 servings: about
Total fat25 g
Saturated fat10 g
Total carbohydrate12 g
Sprinkle beef with 1/2 tsp of the salt and 1/4 tsp of the pepper. Set aside.
In slow cooker, combine onion, garlic and bay leaf. Place beef over top. Whisk together broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper; pour over beef. Cover and cook on low until beef is tender, 8 to 10 hours.
Transfer beef to cutting board; remove any butcher's twine. Keep beef warm.
Discard bay leaf. Skim fat from surface of cooking liquid. Whisk flour with 1/4 cup water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in parsley.
Thinly slice beef across the grain; serve with sauce.
Tip from The Test Kitchen: For the most flavourful sauce, choose a good-quality balsamic vinegar. Taste the sauce before serving; if it's very tangy, stir in up to one tablespoon of granulated sugar until dissolved sweetness.